5 20 Published Feb 19, 2014, Updated Jun 17, 2024 So far I’ve found that LightLife’s Three Grain is the mildest and tastes the best to me. And, I’ve grown to really like it! So much so, I can now eat it plain on a salad or a hummus collard wrap or straight from the package (although that’s not my top choice). Tempeh is a great plant-based protein. It contains cooked soybeans (think edamame) that have been fermented, which binds the soybeans into a cake/patty. It’s similar to tofu, however there are some differences – tempeh is less processed, has a stronger flavor and has a bit more texture. I decided to come up with a quick and easy tempeh recipe with lemon and maple syrup to use for topping salads. I’ve never been a huge fan of croutons. Well, that’s not completely true. Those dark toasty ones on the Ruby Tuesday’s salad bar are good. Didn’t mean to get off on a tangent, but the point is that sometimes I do crave a little crunch factor on my salads that nuts, carrots and the brunt edges of roasted veggies just can’t provide, so I thought I’d experiment with making a crispy tempeh crouton of sorts. It worked! These little cubes have a lovely lemon maple flavor and the crisp texture I was going for. I could eat this tempeh plain with a side of veggies or as a snack — I almost ate half the batch for a snack, straight from the fridge one afternoon. That said, I think it’s amazing as a topping for salads. For my salad I used fresh chopped romaine, red onion slices, grape tomatoes, baked sweet potato chunks and my garlic tahini dressing. I love this dressing and use it for my garlicky kale salad too.
More Tempeh Recipes to Try
One Pan Tempeh Butternut Squash Bake Blackened Tempeh Salad Tempeh Bacon
